Wednesday, February 14, 2007

So the Valentines Day is over and here I have something for all your hearts which went through a lot on this day. So here’s to a healthier, better HEART --- Tofu.Tofu Burji is something I learned recently from my wonderful friend S. The first time I had it , it tasted so good, I didn’t believe it was tofu, I was sure it was eggs. It is sooooooo tasty that you have to eat it to believe it and even if you are not a big time Tofu fan, I insist, yes insist that you try it at least once before giving a verdict.Of course the fact that S is a great cook made the whole thing easier. She told me exactly what to do to make it simple yet very tasty. Thanks to S who is not only a great cook but also a entrepreneur, check out her business portal BombayAvenue

Tofu Burji, a very simple and easy recipe, healthy and yet delicious. This tastes exactly like egg burji or scrambled eggs. Only thing is it takes more time than to make egg burji, don’t try to rush it, doesn’t help. Since we are great “egg in all form” lovers ( Sunday ho ya Monday, roj khao Andey) but can’t have too much because of the cholesterol factor, this recipe was a delight. Now I make it enough and pack it for lunch often. You can have it with Roti or just by itself, what we end up doing most of the time. My daughter who is an egg fan too, eats this happily thinking its scrambled eggs and that is a big achievement I tell you

Drain water from the soft tofu packet and crumble it with your hands. It’s very soft and will crumble easilyChop onions real fine, chop the tomatoes in small pieces. Same as you would for egg burjiHeat Olive Oil in a Frying panAdd the chopped garlicAs soon as you get the flavor of garlic, add the chopped onion. Fry till they turn a nice pinkAdd the chopped tomatoes and sauté till the tomatoes are well cooked and mixed wellAdd the green chillies if you want them.Add the crumbled tofu.Sauté till all the water evaporates. Since soft tofu retains a lot of moisture a lot of water may come out and so this step will take some time. You need to dry up all the water and by the end of this the tofu should be dryAt this point you may need to add a little oil, add a lttle to add a little more flavorAdd half of the chopped coriander, salt and mix well and sauté for some more timeTaste to see if it tastes like scrambled eggs, if not yet, you need to sauté a little more.The end result would look like the pic belowGarnish with rest of the coriander and serve with Roti or enjoy by itself

Sandeepa, Tofu Burji looks really delicious! you were'nt describing my family by any chance were you? just kidding, we all love eggs especially egg burji, in fact we cooked it last night and the rice went down(for the kids) without a whimper. But like you said I am averse to eating eggs daily, but tofu is something else but I can't say I like it all that much so I am going to give this a try and give the verdict soon. Thanks friend 'S' too.

This is such a unique recipe. Tofu bhurji. I used to enjoy eating eggs in the past, but left eating them in pure form (boiled, omeletes and bhurjis). Dont mind eggs in cakes and bakes though. A logic I cannot explain even to myself. But, this is great Sandeepa. Thanks for the recipe!

Great way to purge the toxins from my recent meat-eating binge! :) I don't know if you can find it over there, but when I was still in S'pore, I could find what's called "egg tofu", which actually incorporated egg yolks. It was pretty good!

I've made this before!!! almost exactly like you describe - threw in some coriander-cumin and pepper too...I am a big time tofu fan and sub tofu for anything that calls for egg (omlette, deviled eggs etc)And nasoya is the best brand I've seen, except for their pre-spiced tofu, the rest are very good!

thanks for dropping by my blog, Sandeepa! My Hubby doesn't like Tofu at all, though I don't mind it as much. Can never get him to eat it however! I gues I should try it this way and trick him into believing it's paneer! Great recipe!

Thank you for that! My husband hates tofu--as long as he thinks he's eating it. But, if I cook it in a way that he doesn't recognize it, he eats it without complaint. And this looks like a great recipe. :):)

i am failry romantic and i agree its overcommercialised ..also we dont need a special day to profess our love for someone but i dont mind the extra celebration of love and hence so far it agrees with me...

we both cut out the presents this yr ...cooked him a nice romantic meal though:)

I like tofu and though I have gone thru recipes for tofu bhurji,never really gave it much attention.I like my tofu deep fried with honey-peanut spicy sause,just like they serve in thai restaurants(atleast the one we used to frequent in NJ).Will give this a try once.guess the picture speaks more than all the recipes...

Hey I remember having this in Malaysian airlines, at first I tought it was egg, my husband told me that its made out of tofu!! I never tried this at home, should make sometime. Thanks for sharing delicious & healthy recipe.

Sandeepa,I kind of never liked tofu as they were always in the form of cubes. Always felt they were a little bland inspite of it being incorporated in nice tasty gravies. Now after seeing your burji I am so very much tempted to try it. Making it in burji style oh my god how creative is that.ThanxSeema

Hi Sandeepa,Tofu is very good for health and I have tried many dishes with it. Instead of paneer I have used tofu in many dishes but somehow I did not like the taste of tofu .. but when I tried this burji recipe(I have posted it as tofu podimas) I loved it and this has become one of our regular dish.It sure is tasty

Vini K, Ashwini, SeemaI do not like tofu much as I find it a bit bland too. I too tried doing it like Paneer, but had to marinate it etc. to get a little taste in the tofu. However this very easy, yet tasteful, with all the goodness of tofu, so I love it

Vini KGood to know little A is doing better

PadmajaAirlines !!Yeah first time when I had those pasta shell salad in an airline I thought it was seafood :)

Glad to be of help. blog chat guno delete korlam, i hope you dont mind. You can email me if anything else arises or you are here then surely drop by. I can also try to show of my culinary skills "Ghoti lok ranna korte jaane" prove korte hobe to. Just kidding.

Tofu has a natural charecterestic odour which is not accebtable to many even after it is marinated and well cooked. I came across a recipe given by Manjula of Dalitoy to freeze the Tofu to get rid of this odour.I have found this to be the answerI would like to know removal of moisture by the way you have suggested will make Tofu free from the natural raw odourThanks Baskaran

Hi BaskaranThe Nasoya organic tofu that I get doesn't really have an odour that affects me. Anyway in this dish, I get a very pleasant appetising smell but then I thought it was all that cooking and sauteing would do that, not sure.I also make Palak Tofu etc. where I lightly fry the tofu pieces to a golden colour before adding to the dish

Hi Sandeepa, I just made it this morning - I bought firm tofu by mistake but used it anyway. I made it just like egg bhurji and both my daughter and husband (huge egg lovers) did not seem to notice any difference. Only comment was "aajke dime onek beshi tel dhelecho". I'll use less oil next time as the volume of tofu reduced quite a bit as it dried up. Thanks for this awesome recipe!

Actually I used Extra Firm Tofu and cut the tofu slab into small small pieces (as if you are cutting onions). I was able to prepare this dish in just half an hour with Extra Firm Tofu as there is less moisture in it.

LinkWithin

Share This

Search This Blog

The Book

About Me

Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine